Mango Sticky Rice with Coconut Cream
Mango and sticky rice is one of those combinations that makes complete sense the first time you taste it, even if you cannot immediately explain why: the coconut cream soaks into the warm rice, the mango sits alongside it cold and sweet, and it is just right, the way some things simply are. I make this in summer when the mangoes at the market are soft enough to dent with a thumb, because the dish is entirely dependent on the quality of the fruit. I feel that this is not a recipe for a grey Tuesday in February with a mango that has been sitting in a grocery store refrigerator for two weeks. Wait for the right mango, and then make it in a heartbeat.
Mango Sticky Rice with Coconut Cream
Mango and sticky rice is one of those combinations that earns its reputation. Glutinous rice soaked in coconut milk until it is tender and fragrant, ripe mango sliced alongside, and salted coconut cream poured over the top: this is not complicated, and it does not need to be. The whole thing depends entirely on the quality of the mango, which means you wait for the right season and do not compromise.
Ingredients
Coconut Sticky Rice
2 cups glutinous (sweet) rice
1½ cups full-fat coconut milk
¼ cup granulated sugar
½ teaspoon fine sea salt
Salted Coconut Cream Sauce
1 cup full-fat coconut milk
2 tablespoons granulated sugar
½ teaspoon fine sea salt
1 teaspoon cornstarch dissolved in 1 tablespoon water
To Serve
2 large ripe mangoes, peeled and sliced
Toasted sesame seeds or crispy mung beans (optional)
Fresh mint (optional)
Instructions
Soak the rice: Rinse glutinous rice in several changes of water until nearly clear. Soak in cold water at least 4 hours, or overnight.
Steam the rice: Drain rice. Line a steamer basket with cheesecloth. Spread rice in an even layer. Steam over rapidly boiling water until translucent and tender, 20-25 minutes, flipping once halfway.
Make the coconut soaking liquid: Heat 1° cups coconut milk with ° cup sugar and ° teaspoon salt until sugar dissolves. Do not boil.
Soak the rice: Transfer steamed rice to a bowl. Pour hot coconut milk over rice. Stir gently and cover. Let absorb 15-20 minutes. The rice will become glossy and sticky.
Make the coconut cream sauce: Heat remaining 1 cup coconut milk with 2 tablespoons sugar and ° teaspoon salt. Add cornstarch mixture and cook, stirring, until thickened to a pourable sauce, 2-3 minutes.
Serve: Mound coconut rice on plates. Arrange mango slices alongside. Spoon coconut cream sauce generously over the rice. Garnish with sesame seeds and fresh mint if using.
Hi, I'm Sarina!
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